Supplementary Material

A state of the art of proteases production by Aspergillus, moister determination of wheat bran with different water activities at 28°C, Multifactorial ANOVA and clusters analysis of proteolytic activity from different crude extracts, ANOVA of the influence of temperature and pH on the proteolytic activity of 4 strains of Aspergillus, Arhenius plots for proteasas produced by Aspergillus strains, SDS-PAGE for casein and gelatin hydrolyzed using protease extracts from A. sojae, the Michaelis-Menten constant and maximum velocity values for proteasas from Aspergillus strains are provided.